Peppermint Mocha Pie

Instructions

1. In the bowl of a food processor, pulse the chocolate wafer cookies to fine crumbs. In a medium-sized bowl, mix together 1 3/4 cups of the chocolate wafer cookie crumbs and the melted butter. Press the mixture into a 9" pie dish. Refrigerate until firm.
2. As the crust is chilling, make the ganache filling. Pour the chocolate chips into a large bowl and set aside. In a microwave-safe bowl, stir together the heavy cream and the instant espresso powder. Microwave for one minute, stir, and microwave for an additional 45 seconds. Pour the heavy cream mixture over the chocolate chips, then stir until melted and smooth. Stir in the peppermint extract.
3. Pour the ganache filling into the chocolate wafer crust. Refrigerate until firm, at least 3 hours.
4. As the pie chills, prepare the toppings. In a small, microwave-safe bowl, combine the remaining chocolate chips and the vegetable shortening. Microwave for 30 seconds, then stir until smooth. If the chocolate chips don't fully melt, microwave again in 10 second intervals, stirring after each time, until completely melted.
5. Pour the chocolate mixture over the back of a baking sheet and smooth into a thin layer. Place the baking sheet in the freezer for 3-4 minutes. Using a sharp spatula, scrape the chocolate from the baking sheet into curls. Transfer the curls to a sealable plastic bag and refrigerate until ready to use.
6. In a small, microwave-safe bowl, combine the gelatin and cold water. Let sit for 5 minutes, or until thickened. Microwave for 30 seconds, or until the gelatin is liquidy. Set aside.
7. In a large bowl, whip together the heavy cream and powdered sugar using a hand mixer, until thick. Still whipping, slowly pour in the gelatin mixture. Continue to whip until stiff peaks form.
8. Top the chilled pie with the whipped cream. When ready to serve, press the peppermint candies and the chocolate curls into the whipped cream. Serve chilled.